These cinnamon sugar pumpkin seeds are the perfect blend of sweet and salty, with a delightful crunch that makes them an irresistible fall snack. Whether you’re carving pumpkins or roasting seeds for a cozy treat, this easy pumpkin seed recipe is a must-try. Plus, they’re a great way to use up those leftover seeds from your favorite pumpkin recipes!
The first time I made these sweet and salty pumpkin seeds, my kitchen smelled like a warm, cinnamon-laced hug, it was pure fall magic. They’ve quickly become one of my favorite snacks to whip up after pumpkin carving with the family.
Not only are they easy to make, but they’re also a guilt-free treat that satisfies both sweet and salty cravings. Let’s dive into this simple and delicious pumpkin seeds recipe with cinnamon sugar that’s sure to become a seasonal favorite.
What’s Inside This Recipe?
Ingredients
To make these crunchy cinnamon sugar pumpkin seeds, you’ll need just a few simple ingredients:
- 3 cups pumpkin seeds (dried for at least 24 hours)
- 3 tablespoons salted butter (or coconut oil for a dairy-free option)
- ½ teaspoon pure vanilla extract
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
You’ll also need a large baking pan, parchment paper, and a mixing bowl to get started.
How to Make Cinnamon Sugar Pumpkin Seeds
If you’ve never cooked pumpkin seeds before, don’t worry—I’ve got you covered! Follow these simple steps for perfectly roasted pumpkin seeds with a sweet cinnamon sugar coating.
Step 1: Dry the Pumpkin Seeds
After scooping the seeds out of your pumpkin, rinse them thoroughly to remove any stringy bits. Spread the seeds in a single layer on a baking sheet lined with paper towels.
Let them sit at room temperature for 24 hours, stirring occasionally and replacing damp paper towels with dry ones after about 12 hours. This step is key for achieving that perfect crunch when baking!
Step 2: Preheat and Prepare
Preheat your oven to 325°F. Lightly grease a large baking pan or line it with parchment paper to prevent sticking.
Step 3: Mix the Cinnamon Sugar Coating
In a small bowl, mix the granulated sugar, ground cinnamon, and sea salt. Set this aside—it will be the magic dust that transforms your pumpkin seeds into a sweet and salty treat!
Step 4: Melt the Butter and Add Vanilla
Melt the butter in a microwave-safe bowl or on the stovetop over low heat. Stir in the pure vanilla extract for a warm, aromatic touch.
Step 5: Coat the Seeds
Add the dried pumpkin seeds to the bowl of melted butter and vanilla. Stir until the seeds are evenly coated. Next, sprinkle the cinnamon sugar mixture over the seeds, stirring until every seed is covered in the sweet and salty goodness.
Step 6: Bake to Perfection
Spread the coated seeds in a single layer on your prepared baking pan. Bake for 25–35 minutes, stirring every 10 minutes to ensure even roasting.
To check for doneness, remove a few seeds and let them cool on the counter. If they harden as they cool, they’re ready! If they’re still soft, continue baking in 5-minute increments until they reach that perfect crunch.
Step 7: Cool and Enjoy
Once the seeds are done, transfer them to a clean baking sheet lined with parchment paper to cool completely. This helps them crisp up even more. Once cooled, they’re ready to enjoy!
How to Serve Your Cinnamon Sugar Pumpkin Seeds
These roasted pumpkin seeds with cinnamon sugar are a versatile fall snack that’s great on their own or as a topping.
- Sprinkle them over oatmeal, yogurt, or even a fall-inspired salad for an extra crunch.
- They also make a fun addition to homemade trail mix or a sweet and salty Chex mix recipe.
- For a cozy fall treat, pair them with a warm mug of apple cider or pumpkin spice latte.
Storing and Enjoying Leftovers
- To keep your leftover pumpkin seeds fresh and crunchy, store them in an airtight container at room temperature for up to a week.
- If you’d like to keep them longer, store them in the refrigerator for up to two weeks. For maximum crunch, you can reheat them in the oven at 300°F for 5–7 minutes before serving.
Top Tips for Customizing Your Cinnamon Sugar Pumpkin Seeds
- Swap the Sugar: For a richer flavor, try using brown sugar instead of granulated sugar. You can also experiment with maple syrup for a maple-roasted pumpkin seeds twist.
- Spice It Up: Add a pinch of nutmeg, ginger, or pumpkin pie spice for an extra layer of fall flavor.
- Go Dairy-Free: Use coconut oil instead of butter to make this recipe dairy-free and vegan–friendly.
- Adjust the Sweetness: If you prefer a lighter coating, reduce the sugar to 2–3 tablespoons.
Your Questions About Cinnamon Sugar Pumpkin Seeds Answered
Do I need to soak the pumpkin seeds before cooking?
Soaking isn’t required for this recipe, but drying the seeds thoroughly for at least 24 hours is essential to achieve that perfectly crunchy texture.
Can I use raw pumpkin seeds from the store?
Yes! If you’re using raw, store-bought pumpkin seeds, you can skip the drying step and jump right into coating and baking them.
Can I make this recipe with hulled pumpkin seeds?
Absolutely. Hulled pumpkin seeds (also known as pepitas) work well, but they’ll cook faster, so keep an eye on them and adjust the baking time as needed.
Can I freeze roasted pumpkin seeds?
Yes, you can freeze them! Store the cooled seeds in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and reheat in the oven for a quick refresh.
A cozy autumn treat made with just a few ingredients!
These cinnamon sugar pumpkin seeds are the ultimate fall snack sweet, salty, crunchy, and downright delicious. They’re perfect for cozy weekends, Holidays parties, or as a fun addition to your seasonal recipes. I hope you’ll give this easy roasted pumpkin seeds recipe a try and share your thoughts in the comments!
If you love this recipe, don’t forget to check out more fall treats and pumpkin seed recipes on WandaRecipes.com. Happy cooking, and enjoy every crunchy bite!
Cinnamon Sugar Pumpkin Seeds
Ingredients
- 3 cups pumpkin seeds dried for at least 24 hours
- 3 tablespoons salted butter or coconut oil for a dairy-free option
- ½ teaspoon pure vanilla extract
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
Instructions
Step 1: Dry the Pumpkin Seeds
- After scooping the seeds out of your pumpkin, rinse them thoroughly to remove any stringy bits. Spread the seeds in a single layer on a baking sheet lined with paper towels.
- Let them sit at room temperature for 24 hours, stirring occasionally and replacing damp paper towels with dry ones after about 12 hours. This step is key for achieving that perfect crunch when baking!
Step 2: Preheat and Prepare
- Preheat your oven to 325°F. Lightly grease a large baking pan or line it with parchment paper to prevent sticking.
Step 3: Mix the Cinnamon Sugar Coating
- In a small bowl, mix the granulated sugar, ground cinnamon, and sea salt. Set this aside—it will be the magic dust that transforms your pumpkin seeds into a sweet and salty treat!
Step 4: Melt the Butter and Add Vanilla
- Melt the butter in a microwave-safe bowl or on the stovetop over low heat. Stir in the pure vanilla extract for a warm, aromatic touch.
Step 5: Coat the Seeds
- Add the dried pumpkin seeds to the bowl of melted butter and vanilla. Stir until the seeds are evenly coated. Next, sprinkle the cinnamon sugar mixture over the seeds, stirring until every seed is covered in the sweet and salty goodness.
Step 6: Bake to Perfection
- Spread the coated seeds in a single layer on your prepared baking pan. Bake for 25–35 minutes, stirring every 10 minutes to ensure even roasting.
- To check for doneness, remove a few seeds and let them cool on the counter. If they harden as they cool, they’re ready! If they’re still soft, continue baking in 5-minute increments until they reach that perfect crunch.
Step 7: Cool and Enjoy
- Once the seeds are done, transfer them to a clean baking sheet lined with parchment paper to cool completely. This helps them crisp up even more. Once cooled, they’re ready to enjoy!
Notes
How to Serve Your Cinnamon Sugar Pumpkin Seeds
These roasted pumpkin seeds with cinnamon sugar are a versatile fall snack that’s great on their own or as a topping. Sprinkle them over oatmeal, yogurt, or even a fall-inspired salad for an extra crunch. They also make a fun addition to homemade trail mix or a sweet and salty Chex mix recipe. For a cozy fall treat, pair them with a warm mug of apple cider or pumpkin spice latte.Storing and Enjoying Leftovers
To keep your leftover pumpkin seeds fresh and crunchy, store them in an airtight container at room temperature for up to a week. If you’d like to keep them longer, store them in the refrigerator for up to two weeks. For maximum crunch, you can reheat them in the oven at 300°F for 5–7 minutes before serving.Top Tips for Customizing Your Cinnamon Sugar Pumpkin Seeds
Swap the Sugar: For a richer flavor, try using brown sugar instead of granulated sugar. You can also experiment with maple syrup for a maple-roasted pumpkin seeds twist.Spice It Up: Add a pinch of nutmeg, ginger, or pumpkin pie spice for an extra layer of fall flavor.
Go Dairy-Free: Use coconut oil instead of butter to make this recipe dairy-free and vegan-friendly.Adjust the Sweetness: If you prefer a lighter coating, reduce the sugar to 2–3 tablespoons.
